An adaptation of a Martha Stewart recipe. This would also be wonderful with some cooked sweet or hot Italian sausage. Be sure you use only pumpkin puree, not pumpkin pie filling!
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Units: US | Metric
- 12 -16 ounces whole wheat penne or 12 -16 ounces similar pasta
- 2 tablespoons olive oil
- 2 tablespoons fresh rosemary, coarsely chopped
- 2 cups pumpkin puree (homemade or canned)
- 2 garlic cloves, minced
- 1/2 cup half-and-half
- 1/3-1/2 cup grated parmesan cheese (or Romano)
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon red pepper flakes (to taste)
- salt, pepper to taste
- 1Cook pasta according to package directions;drain pasta, reserving 2 Celsius of the cooking water. Set pasta aside and keep it warm.
- 2Heat the oil in a medium pan. Add the rosemary and fry until the rosemary begins to brown—about 2 minutes. Remove the rosemary from the oil and set aside.
- 3To the hot oil add: pumpkin puree, garlic, half-and-half, cheese, vinegar, red pepper flakes, and one cup of the reserved pasta water. Stir and heat through, 2 to 3 minutes. If the sauce is too thick add more pasta water. Season to taste.
- 4Toss hot pasta in the finished sauce and garnish with the fried rosemary.
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Nutritional Facts for Pumpkin Pasta Sauce
Serving Size: 1 (194 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 451.9
- Calories from Fat 125
- Total Fat 13.9 g
- Saturated Fat 4.8 g
- Cholesterol 18.5 mg
- Sodium 147.9 mg
- Total Carbohydrate 70.3 g
- Dietary Fiber 7.5 g
- Sugars 0.9 g
- Protein 17.3 g